IT IS GRILLING SEASON, AND NO MATTER WHAT YOU WANT TO PUT ON THE GRILL, WE HAVE GREAT IDEAS FOR YOU. GOOD MORNING. WE'RE THEORY TALK ABOUT RUBS AND MARINADES AND GRILLING. THE DIFFERENCE BETWEEN A RUB AND MARINADE. MARINADES ARE WET. DRY RUBS ARE DRY. YOU SAY THERE'S A TIME AND PLACE TO USE EACH ONE. A DRY RUB YOU WANT TO USE ON A PIECE OF MEAT THAT HAS MORE FAT ON IT AND MARINADES HAVE OIL SO YOU DON'T WANT TO ADD OIL TO A FATTY PIECE OF MEAT. WE'VE TAKEN CAJUN SPICES, BASICALLY PAPRIKA, THREE KINDS OF PEPPER, A LITTLE BIT OF GARLIC POWDER, THYME, AND BLACKENING SPICES. WE'RE BASICALLY GOING TO SPRINKLE IT ALL OVER THIS PIECE OF MEAT. TURN IT OVER. GET IT ON BOTH SIDES. YOU'RE BEING NICE AND USING YOUR TONGS. THAT'S A DRY RUB. NOW A TRADITIONAL MARINADE. IT'S WET AND WEAVER GOING TO DO A PIECE OF SWORD FISH OR TUNA AND DO A DRITTRUSS MARINADE. WE START OFF WITH OLIVE OIL AND HALF A LEMON. AN ORANGE. ANY GARLIC IN THERE? NO. WE HAVE SOME SWEET ONION. AND A TRICK I LEANCHED TO SQUEEZE A LIME. THEY ARE TYPICALLY HARDER TO SQUEEZE. ANYWAY, THAT ONE WENT FLYING. THAT'S OK. WE'LL TAKE A PIECE OF TUNA. PIECE OF SWORD FISH. SHOT OF SALT. DO THE TWO COOK AT THE SAME RATE? WELL, THE TUNA GOES A LITTLE MORE RARE AND WITH THE FISH YOU KIND OF WHEN YOU COOK IT YOU WANT TO COOK IT BUT LEAVE IT A LITTLE RARE IN THE MIDDLE. IT WILL REST AND FINISH COOKING. YOU DON'T WANT IT TO BE DRY. YOU'VE GOT A COUPLEO NICE PIECES OF MEAT. THAT'S A PIECE OF WORK TENDERLOIN. WE HAVE A PIECE OF THE RAW, AND WE HAVE SOME COOKING ALREADY. AND THEY ARE ALL THE SAME WHAT WE HAVE DONE. YOU HAVE A RIBEYE STEAK OVER HERE THAT'S BEEN GOING FOR A WHILE. THIS IS A PIECE OF PORK TENDERLOIN. PORK HAS SOME FAT IN IT, BUT NOT A TREMENDOUS AMOUNT. SO WE'RE GOING TO DO A FRESH HERB RUB ON IT. IT'S ABOUT HALFWAY IN BETWEEN. WE'VE POUNDED THIS, SEERED IT ON THE GRILL. PLAIN. NOTHING ON IT AT THIS POINT. WE'LL TAKE SOME DIJON MUSTARD. USE MY TONGS AGAIN. FLIP IT OVER. AND THIS IS CHOPPED PARSLEY, THYME, TARA GONE AND CHIVES. THEY HAVE BEEN CHOPPED OFF. THIS LOOKS SO GOOD. OK. THIS PORK TENDERLOIN WILL ACTUALLY BE ONE OF OUR FEATURED SALE ITEMS NEXT WEEK. THIS WE'RE GOING TO DO OVER INDIRECT HEAT RATHER THAN RIGHT ON THE GRILL AND THE FLAVORS AND OILS WILL GET INTO THE MEAT. THAT'S BASICALLY HOW WE HAVE DONE OUR MARINADES AND DRY RUBS. A WHITE SWEET CORN SALAD. A LITTLE BIT IDENTIFY CUMIN. THE BLACKENED STEAK AND POTATO, CAN'T GO WRONG WITH THAT. MAKES NICE SUMMERTIME MEALS. MIRROR PICTURE? MOSTLY SUNNY TODAY WITH HIGHS UP TO 79 DEGREES. ENOUGH SAID, RIGHT? NICE AND SUNSHINE. ALL THIS YOU CAN FIND AT EDDIE'S. LISA, READY TO DIG IN? WE CAN'T WAIT TO TRY THIS. ANYWAY, THANKS FOR COMING IN. THANKS FOR COMING IN AND THANK YOU SO MUCH FOR JOINING US.

A bizarre situation is unfolding in Baltimore in which people are paying rent to a landlord who claims he's helping fill the need for affordable housing, but there are serious questions about the living conditions inside, as well as who actually owns the homes.